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Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip

preparation time

15 mins

Cooking time

10 mins

Serves

2

Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip

Ingredients

100ml sour cream

3 tablespoons Beerenberg Green Tomato and Jalapeño Relish

½ cup milk

¼ cup olive oil

1 clove garlic, crushed

6 eggs

1 cup self-raising flour

1 teaspoon ground cumin

¼ cup grated parmesan cheese

4 sprigs coriander, chopped

½ brown onion, diced

2 corn cobs, kernels removed

Salt and pepper

4 tablespoons cooking oil


Directions

In a small bowl mix the sour cream and Beerenberg Green Tomato and Jalapeño Relish. Set aside in the fridge.

In a mixing bowl add the milk, olive oil, garlic, and 2 eggs, whisk to combine. Add the flour, cumin, parmesan, coriander, onion, corn kernels, a pinch of salt and pepper and mix to combine.

Preheat a large frypan over medium heat. Add the cooking oil followed by six individual spoons of fritter mixture. Cook for 3 minutes on each side, until golden and cooked through.

Remove any excess oil from the pan and crack the remaining eggs into the pan. Cook for 3 minutes until the whites have just set.

To serve, dollop the spicy green tomato dip onto two serving plates and top with the corn fritters and fried eggs.